Fruit By-Product Processing and Bioactive Compounds

Table 2

Average flavonoid content (mg/100 g), phenolic content (mg/100 g), reducing power (0.1 g/100 ml), and DPPH inhibition (%) of dried, blanched, freezed, and fresh avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin.

Status	Fruit	TFC (mg/100 g)^1	TPC (mg/100 g)	FRAP (0.1 mg/100 ml)	IC50 (%)
Dried	Avocado peel	136.9^c	1,017.2^e	93.6^c	14.5^d
	Avocado seed	54.1^d	5,973.0^b	152.2^b	52.5^a
	Kiwi fruit	10.6^f	4,571.9^c	59.9^d	32.1^c
	Orange peel	380.0^b	4,232.3^c	177.7^a	27.7^c
	Pineapple peel	18.8^e	1,342.8^d	42.6^e	15.0^d
	Pomegranate skin	862.5^a	6,138.2^a	93.6^c	39.8^b
Blanched	Avocado peel	63.1^c	359.1^f	169.0^a	11.1^f
	Avocado seed	45.4^d	4,958.6^b	147.9^b	21.6^d
	Kiwi fruit	1.3^f	852.6^d	93.6^e	43.2^b
	Orange peel	194.4^b	2,445.5^c	133.9^c	38.8^c
	Pineapple peel	13.1^e	733.4^e	32.3^f	19.8^e
	Pomegranate skin	405.6^a	5,346.8^a	106.3^d	45.3^a
Freezed	Avocado peel	20.6^d	1,000.5^c	128.3^b	76.6^a
	Avocado seed	33.8^c	1,268.6^b	128.2^b	17.8^d
	Kiwi fruit	0.0^e	324.2^e	32.1^d	20.2^c
	Orange peel	56.9^b	828.5^d	49.3^c	26.2^b
	Pineapple peel	1.3^e	152.4^f	6.5^e	6.5^e
	Pomegranate skin	478.8^a	6,454.4^a	173.5^a	20.0^c
Fresh	Avocado peel	14.4^d	2,466.8^b	149.2^b	55.6^a
	Avocado seed	39.8^c	2,036.6^c	142.7^c	28.2^d
	Kiwi fruit	1.3^e	331.8^e	28.5^e	30.0^c
	Orange peel	54.4^b	756.5^d	47.7^d	26.1^e
	Pineapple peel	18.8^d	95.0^f	0.6^f	9.9^f
	Pomegranate skin	504.4^a	6,909.8^a	166.6^a	47.8^b

¹Flavonoids content (quercetin equivalents (mg/100 g)), phenolic compounds (gallic acid equivalents (mg/100 g)), FRAP (ascorbic acid equivalent (0.1 g/100 ml)), and IC₅₀ (i.e., concentration of extract (mg/ml) needed to scavenge 50% of the DPPH radicals (mg/ml)) within the same treatments (blanched, dried, freeze, and fresh) of different fruit by-products having different letters are significantly () different according to the LSD.